Rohitash Battu

• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Established and operated Famous Curry Garden, a successful restaurant, from inception to operation.
• Developed comprehensive menus, calculated food costs, curated recipes, and set pricing strategies.
• Managed all aspects of the restaurant's operations, including staffing, inventory, and customer service.
• Spearheaded the creation of a new culinary venture from scratch, delivering exceptional dining experiences.
• Acquired invaluable experience in entrepreneurship, menu development, and business management within the culinary industry.
• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.

• Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
• Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation
• Executed culinary preparations for diverse events and functions.
• Maintained cleanliness and organization in a fast-paced catering environment.
• Contributed to the creation of menu items and food presentation
• Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
• Reduced food waste through proper inventory management, portion control, and timely utilization of ingredients.

-Led kitchen operations and supervised staff in a high-volume restaurant setting.
- Created and implemented menu selections reflecting Indian cuisine.
- Ensured consistent quality and presentation of dishes while managing inventory and costs.

• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.

• Progressed from Commie 1 to Demi Chef de Partie (DCDP) role, demonstrating skill and dedication.
• Contributed to the preparation and presentation of Indian and international cuisines.
• Maintained high standards of food safety and sanitation.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.

• Assisted in the preparation of various dishes while adhering to standardized recipes.
• Participated in menu planning and kitchen operations to ensure guest satisfaction.
• Developed skills in different culinary techniques and kitchen management.

• Gained foundational experience in culinary arts and kitchen operations
• Collaborated with senior chefs to learn and execute recipes across different cuisines.
• Maintained cleanliness and organization in kitchen work areas.